{Makes about ? cup}
Add a little heat to your salads with this Mexican-inspired dressing. Try tossing it with a mix of watercress, scallions, and shredded carrots or a simple arugula salad.
Ingredients:
Juice of 2 limes
1 jalapeno chile, minced
2 garlic cloves, minced
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup cold-pressed extra-virgin olive oil
1 teaspoon cumin seeds
In a small bowl, combine the lime juice, jalapeno, garlic, salt, and pepper. Slowly whisk in the oil and add the cumin seeds. Alternatively, combine all the ingredients in a jar with a lid, cover, and shake until emulsified. Store in a covered container in the refrigerator for up to 3 days.
White-Hot Heat
To tame the heat of chiles, don't just remove the seeds. Remove the white membranes surrounding the seeds, too, as they are the hottest part of the chile.
